Post by Loupy on Sept 27, 2017 20:09:56 GMT -7
Chocolate Zucchini Bread
From: Katie @ chocolatecoveredkatie.com/2017/09/11/chocolate-zucchini-bread/
Soft, moist, & ultra FUDGY vegan chocolate zucchini bread. This decadent chocolate zucchini bread has a packed full cup of zucchini in the recipe, adding incredible moisture without all the extra fat and calories.
Total Time: 35m
Yield: 8-9 slice
Ingredients
1 1/4 cup spelt, white, or oat flour
1/4 cup + 2 tbsp cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp + 1/8 tsp salt
1/2 cup unrefined sugar, or xylitol for sugar-free
pinch stevia, or 2 additional tbsp sugar
1 packed cup finely grated zucchini (220g)
3/4 cup yogurt, such as coconutmilk yogurt
1/4 cup veg or melted coconut oil
1 tbsp pure vanilla extract
1/3 cup mini or regular chocolate chips, optional
Instructions
Preheat the oven to 350 F. Grease a 9×5 loaf pan.
Stir together all dry ingredients in a large mixing bowl.
Add remaining ingredients, and stir to form a batter.
Smooth into the loaf pan.
Press some extra chocolate chips into the top if desired.
Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes.
Let cool completely, then very loosely cover and refrigerate.
If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better!
*Notes: I find it easiest to grate the zucchini by pulsing it in the food processor. If you’re used to healthy desserts, feel free to omit the extra 2 tbsp sugar of choice for a less-sweet result. With just 1/4 cup oil in the entire recipe, I’d recommend leaving it in for best results. Sub at your own risk.
Nutritional Information:
Calories: 142
Total Fat: 5.9g
Sat. Fat: 1.8g
Sodium: 115mg
Potassium: 178mg
Total Carbs: 22.6g
Fiber: 3.8g
Sugars: 7.9g
Protein: 3g
From: Katie @ chocolatecoveredkatie.com/2017/09/11/chocolate-zucchini-bread/
Soft, moist, & ultra FUDGY vegan chocolate zucchini bread. This decadent chocolate zucchini bread has a packed full cup of zucchini in the recipe, adding incredible moisture without all the extra fat and calories.
Total Time: 35m
Yield: 8-9 slice
Ingredients
1 1/4 cup spelt, white, or oat flour
1/4 cup + 2 tbsp cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp + 1/8 tsp salt
1/2 cup unrefined sugar, or xylitol for sugar-free
pinch stevia, or 2 additional tbsp sugar
1 packed cup finely grated zucchini (220g)
3/4 cup yogurt, such as coconutmilk yogurt
1/4 cup veg or melted coconut oil
1 tbsp pure vanilla extract
1/3 cup mini or regular chocolate chips, optional
Instructions
Preheat the oven to 350 F. Grease a 9×5 loaf pan.
Stir together all dry ingredients in a large mixing bowl.
Add remaining ingredients, and stir to form a batter.
Smooth into the loaf pan.
Press some extra chocolate chips into the top if desired.
Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes.
Let cool completely, then very loosely cover and refrigerate.
If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better!
*Notes: I find it easiest to grate the zucchini by pulsing it in the food processor. If you’re used to healthy desserts, feel free to omit the extra 2 tbsp sugar of choice for a less-sweet result. With just 1/4 cup oil in the entire recipe, I’d recommend leaving it in for best results. Sub at your own risk.
Nutritional Information:
Calories: 142
Total Fat: 5.9g
Sat. Fat: 1.8g
Sodium: 115mg
Potassium: 178mg
Total Carbs: 22.6g
Fiber: 3.8g
Sugars: 7.9g
Protein: 3g